That’s what Alex, my soon-to-be 15 year old daughter said after getting a slice of coffee cake.
I tell ya.
You just can’t please everyone.
I discovered this recipe from Amanda over at Fake Ginger (circa May 14 @ 3:00AM) and immediately fell in love. She compared it to Starbucks’ coffee/crumb cake and knew I had to make it soon for I luuuuvs me some Starbucks’ crumb cake.
I like ‘em so much that I prepared a batch at 4:00 AM before hitting the sack.
So sad, right?
Uhmmm…I didn’t exactly make it at 4:00 AM but rather got the ingredients in a bowl so I could throw them all together in the morning when I got up.
Anywho, 4 hours later…
I got this…
As you can see from the picture below, the buttery, cinnamon-y, crumbly topping takes up about 2/3 of the pan.
Which brings us back to Alex saying “Too much crumb. Not enough cake!”
Needless to say, it lasted less than 48 hours.
And I made sure I had the last piece.
This time around, I doubled the cake batter but kept everything the same. I had no choice but to dump it all in a 15″ x 11″ sheet pan.
Note to self: Need more buttuh.
With crumbs on top…
and an hour later…
You gots more cake…
…less crumb.
And…
Oh. So. Yummy.
Now, where is my cup of joe?
- Crumb topping
- 1 c. firmly packed brown sugar
- ½ c. granulated sugar
- ½ tsp. salt
- 1½ tbsp. cinnamon
- 1 c. (2 sticks) melted butter
- 2½ c. all-purpose flour
- Cake
- 2½ c. all-purpose flour
- ¾ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 12 tbsp. (1½ sticks) butter
- 1½ c. granulated sugar
- 2 large eggs
- 1¼ c. sour cream (Plain yogurt was used in original recipe. Didn’t have any on hand, soooo…sour cream was subbed)
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF.
- Butter the sides and bottom of a 9×13 glass pan.
- Mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it’s absorbed. Spread out on a cookie sheet to dry while you make the cake mixture. (Using parchment paper, wax paper or tinfoil = less clean up)
- Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Cream the butter until smooth and ribbon-like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the sour cream (or yogurt) and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it’s just incorporated.
- Pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and scatter them over the cake. Step and repeat ’til gone. The crumb topping will look very thick. (see Exhibit A)
- Bake for 45–55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan 2x while baking. Cool on a wire rack for 30 minutes before serving.
The cake will last* for 3 days, tightly covered, at room temperature.
* Not in this family.